Infused with sweet plum sauce, this low-fat dish is brimming with vegies and thick, filling rice noodles.
Ingredients
- 2 small bunches baby pak choy
- 1 x 450g pkt fresh rice noodles
- 1 tablespoon olive oil
- 500g pork stir-fry strips
- 1 brown onion, halved, thinly sliced
- 1 carrot, peeled, thinly sliced
- 2 teaspoons finely grated fresh ginger
- 200g sliced button mushrooms
- 125ml (1/2 cup) plum sauce
- Chopped fresh coriander, to serve
Method
- Step 1Cut the pak choy leaves from the stems and reserve. Coarsely chop the stems. Prepare the noodles following packet directions.
- Step 2Meanwhile, heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat the base and side of the wok. Add half the pork and stir-fry for 2 minutes or until lightly browned. Transfer to a large plate. Repeat with the remaining pork.
- Step 3Heat the remaining oil in the wok. Add the onion, carrot and ginger, and stir-fry for 2 minutes or until the onion is soft. Add the mushroom and pak choy stems and stir-fry for 1 minute.
- Step 4Add the noodles, pork, reserved pak choy leaves and plum sauce to the wok. Stir-fry for 2 minutes or until the sauce thickens slightly.
- Step 5Divide the stir-fry evenly among serving bowls. Sprinkle with coriander to serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1677 kj
Energy
7g
Fat Total
2g
Saturated Fat
5g
Fibre
34g
Protein
119mg
Cholesterol
538.32mg
Sodium
22g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: To save money at the checkout, make it vegetarian – replace the pork with a 300g packet of firm tofu, cut into 2cm pieces.
Shopping tip: You’ll find fresh rice noodles in the chilled section at Woolworths.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0